Caramelized Onion And Sour Cream Spread Recipes

SOUR CREAM AND ONION DIP

Steps:

• Heat oil in a large skillet over medium heat.
• Add onions and shallots and season with salt and pepper. Cook, stirring occasionally, until onions are softened and starting to turn a nice golden brown, 15 to 20 minutes. Reduce heat to low and continue to cook, stirring often to make sure the onions don't stick along the bottom of the skillet. Cook until onions are a deep golden brown and reduced by about half their original size, another 45 to 55 minutes. Resist the urge to turn up the heat to make them caramelize faster. It will lead to burning.
• Transfer onions and shallots to a cutting board and finely chop. Place in a large bowl along with sour cream, yogurt, lemon juice and garlic. Season with salt and pepper.
• Transfer to a serving bowl and drizzle with olive oil, season with pepper and sprinkle with chives.

CARAMELIZED ONION DIP

Steps:

• Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
• Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.

CARAMELIZED ONION AND SOUR CREAM SPREAD

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat.
• Add onion and next 4 ingredients.
• Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes.
• Uncover; sauté until juices evaporate, about 10 minutes.
• Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer.
• Cool completely.
• Puree vegetable mixture and sour cream in processor until almost smooth.
• Season generously with salt and pepper.
• Transfer to bowl.
• Sprinkle with capers.
• Preheat broiler.
• Arrange bread slices on baking sheet.
• Brush both sides of bread slices with 1/3 cup oil.
• Toast about 2 minutes per side.
• Cool.
• Serve with spread.
• A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.